Emirati-style Spiced Lamb Biryani

Ingredients

In this Emirati adaptation of the Hyderabadi biryani, traditional Emirati spices like saffron, cardamom, and rose water are incorporated to infuse the dish with a unique flavor profile. These additions give the biryani an exotic twist and create a distinct Emirati culinary experience. We alse have the original recipe for Hyderabadi biryani, so you can check it out.

• 500g (1.1 lb) lamb, cut into pieces 500g (1.1 lb) lamb, cut into pieces
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1/2 teaspoon saffron strands, soaked in 2 tablespoons warm milk 1/2 teaspoon saffron strands, soaked in 2 tablespoons warm milk
• 4 cardamom pods 4 cardamom pods
• 2 cinnamon sticks 2 cinnamon sticks
• 4 tablespoons ghee or clarified butter 4 tablespoons ghee or clarified butter
• 1/4 cup chopped fresh coriander leaves 1/4 cup chopped fresh coriander leaves
• 1/4 cup chopped fresh mint leaves 1/4 cup chopped fresh mint leaves
• 2 tablespoons rose water 2 tablespoons rose water
• Salt to taste Salt to taste
• Water for cooking Water for cooking

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large pot, heat the ghee over medium heat. Add the sliced onions and cook until golden brown.
3. 3.
   Add the minced garlic, grated ginger, and slit green chilies to the pot. Sauté for a minute until fragrant.
4. 4.
   Add the lamb pieces to the pot and cook until browned on all sides.
5. 5.
   Add the turmeric powder, cumin powder, coriander powder, garam masala, cardamom pods, and cinnamon sticks to the pot. Stir well to coat the lamb with the spices.
6. 6.
   Pour enough water into the pot to cover the lamb. Bring to a boil, then reduce the heat to low, cover the pot, and simmer for 1 hour or until the lamb is tender.
7. 7.
   In a separate pot, bring water to a boil and add the soaked and drained basmati rice. Cook the rice until it is 70% cooked, then drain.
8. 8.
   Layer the partially cooked rice over the cooked lamb in the pot. Drizzle the saffron-infused milk, rose water, chopped coriander leaves, and mint leaves over the rice.
9. 9.
   Cover the pot with a tight-fitting lid and cook on low heat for another 20-25 minutes, or until the rice is fully cooked and fluffy.
10. 10.
    Gently fluff the rice with a fork, mixing it with the lamb and spices. Serve hot and garnish with additional fresh coriander leaves, if desired.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch for fluffy and separate grains.
• Saffron strands — Soak the saffron strands in warm milk for at least 15 minutes to release their vibrant color and aroma.
• Lamb — Trim any excess fat from the lamb pieces before cooking for a leaner biryani.
• Fresh coriander and mint leaves — Chop the leaves just before adding them to the biryani to retain their freshness and flavor.
• Ghee — If you prefer a dairy-free version, substitute ghee with vegetable oil for a similar taste.

Tips & Tricks

• For an extra burst of flavor, marinate the lamb with the spices overnight before cooking.
• Soaking the rice before cooking helps to achieve perfectly cooked grains.
• Allow the biryani to rest for a few minutes after cooking to allow the flavors to meld together.
• Serve the biryani with a side of raita (yogurt sauce) and pickles for a complete Emirati dining experience.
• Leftover biryani can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Emirati-style Spiced Lamb Biryani hot, garnished with fresh coriander leaves. Accompany it with a side of raita (yogurt sauce) and pickles for a refreshing contrast to the rich flavors of the biryani.

Presentation advice

Present the Emirati-style Spiced Lamb Biryani in a large serving dish, allowing the layers of rice and lamb to be visible. Garnish with a sprinkle of saffron strands and a few whole cardamom pods for an elegant touch.